Prawn and Pea Egg-White Omelette

Place the couscous and the salad onions in a heatproof bowl and pour over 75 ml boiling water. Set aside for 5 mins.

Meanwhile, lightly beat the egg whites, then stir in the prawns, peas and sundried tomatoes.

Fluff up the couscous with a fork and stir, along with the salad onions, into the omelette mix.

Heat the oil in a 20cm non-stick frying pan and cook the omelette for 5 mins on each side until nicely browned and cooked through, adding a little extra oil to the pan if required.

Cut into wedges, dot with chilli pesto and serve.